Burmese Khowsuey

With Dussehra, Durga Puja and now Eid, all of us seem to be on a culinary high, here at Slurrpy. Our office smells of different food, we talk of all the food in the world and I can swear by every grain of Biryani for becoming fatter. I don’t know how you are managing all this weight this season, but I can tell for myself and I tell you I’ve been binging bad. It’s only today that I settled for a piece of plain sandwich and a cup of coffee. The cook-a-thon ended finally, which started with cooking a piping hot meal of Burmese Khowsuey.

Bumese Khowsuey is a very delicately flavored, coconut-milk-based thick soup which is served up with an array of condiments or toppings. Believe me, this dish is a next-level dish and a spoonful will let you know of its plethora of flavors, all prominent, but never clashing! It is a culinary harmony and not chaos.

Burmese Khowsuey

Ingredients:

Boneless chicken (boiled and shredded into bite-sized pieces): 500 g

Prawns: 8-9 medium

Fish balls (optional): 12

Finely chopped onion: 4

Ginger paste: 1 tsp

Garlic paste: 1/2 tsp

Gram flour- 3/4 tbsp

Curry powder: 1/2 tsp

Chilli powder- 1 tsp

Coconut milk- 1.25 cups

Water or chicken stock: 1.25 cups

Salt to taste

Sugar to taste

Oil: 2 tbsp

Method:

Heat oil in a pan. Saute the onions till soft.

Add the ginger and garlic pastes and fry well.

Add the chilli powder along with fish balls, chicken and prawns, and saute till the chicken is cooked and the prawns turn pink.

Add the gram flour and curry powder, and mix well. Pour-in the coconut milk along with water or stock and add the salt and sugar.

Let it boil till it thickens. Switch off the heat.

For serving, take the serving bowl and add some noodles or rice. Pour the gravy so that the noodles are well-covered.

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